Instant Pot Garlic Herb Potatoes
Garlic Herb Instant Pot Red Potatoes are tender, flavorful, and ready in just 20 minutes. Made with just a few simple ingredients, these potatoes are sure to be a delicious side dish for just about any meal!
I’m back with another Instant Pot recipe today, friends! Can you tell I’m hooked on this appliance? I’ve only just started to crack the surface of using a pressure cooker, and it’s already winning me over.
Much like my oven roasted potatoes, these garlic herb potatoes made in the Instant Pot are incredibly easy and equally delicious. This method will save you on time and free up your oven, too!
Instant Pot Red Potatoes are tender, flavorful, and ready in just 20 minutes. Made with just a few simple ingredients, these potatoes are sure to be a delicious side dish for just about any meal!
Once you try Instant Pot baby potatoes, you might just never go back to the regular version. Fast. Easy. Zesty. Buttery. Tender. These garlic herb potatoes have it all.
And if you’re a garlic lover like I am, then this potato side dish recipe was made for you. I put garlic in just about every savory dish that I can get my hands on, so the combination of garlic and herbs is out-of-this-world delicious.
Ingredients in Instant Pot Red Potatoes
These garlic herb potatoes have a short ingredients list — another reason why I love this recipe! Here’s what goes into this Instant Pot side dish:
- Unsalted butter
- Baby red potatoes
- Herbs and spices (garlic powder, rosemary, oregano, thyme)
- Salt and pepper
- Chicken broth (or water)
How to Make Instant Pot Red Potatoes
These Instant Pot red potatoes recipe will quickly become a new favorite. Soft, tender, and bursting with flavor…it’s everything a potato should be! Here are the basic steps to cooking potatoes in the Instant Pot:
- Press the ‘sauté’ button and heat some unsalted butter until almost melted.
- Press the ‘cancel’ button, add the baby potatoes and spices. Stir to combine. Add the chicken broth or water and then cover.
- Make sure vent is in sealing position and cook on manual pressure for 6 minutes.
- Once timer goes off, do quick release and then uncover. Drain the remaining liquid, stir in some butter until melted, and add a bit more salt and pepper, if needed.
Can I make these Garlic Herb Potatoes ahead of time?
You sure can! While they will taste best when served right away, these potatoes can be made one day in advance. Since the baby potatoes are roasted, they don’t lose that crispy texture, which makes them suitable to prepare in advance.
Right before serving, add some melted butter and a touch more of salt and pepper.
Recipe Variations to Try
- Switch up the potatoes! You can use red potatoes, just be sure to cut them up into small chunks so that they cook evenly and quickly.
- Brown the butter! When melting the butter in the Instant Pot, stir until the butter is just about browned. It will give the potatoes a hint of nutty flavor.
- Adjust the seasonings! Swap out the rosemary for Italian seasoning, add in some paprika or sage. The possibilities are endless!
- Add some cheese! Once the potatoes are cooked, stir in some shredded cheese to give the potatoes an extra zap of deliciousness.
Tips for Making Red Potatoes in the Instant Pot
Be sure to halve the larger baby potatoes so that they cook with the same consistency as the smaller ones. There is no need to halve the smaller potatoes. However, if using potatoes that are larger than a baby potato size, you may need to adjust the cooking time.
I like to melt the butter right in the Instant Pot to save time and another step in microwaving. However, you can melt butter in the microwave and then skip the ‘sauté’ step and just pour over potatoes.
Be sure to stir the potatoes well once added to the Instant Pot with the melted butter and spices. You want to make sure that each potato is covered in the butter mixture.
Once the chicken broth (or water) is added, there is no need to stir.
Be sure to do a quick release once the timer goes off. These potatoes can quickly go from tender to mushy in a matter of minutes.
Looking for More Potato Side Dishes? I’ve got you covered!
- Roasted Cinnamon Brown Sugar Sweet Potatoes
- Garlic Parmesan Smashed Potatoes
- Parmesan Herb Roasted Sweet Potatoes
- Garlic Herb Sweet Potato Wedges
- Garlic Mashed Potatoes
Garlic Herb Instant Pot Red Potatoes
- 6 tablespoons unsalted butter, , divided
- 2 pounds baby potatoes, , washed and the bigger potatoes halved; small ones can stay whole (I used baby red potatoes)
- 2 teaspoons garlic powder
- 1½ teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup low sodium chicken broth , (or water)
- Press the 'sauté' button on the Instant Pot and add 4 tablespoons of butter. Heat until almost melted and then press the 'cancel' button.
- Add potatoes, garlic, rosemary, oregano, thyme, salt and pepper. Stir thoroughly to combine. You want to make sure that each potato is covered in the butter mixture. Add chicken or water (no need to stir).
- Cover, place into lock position, and make sure the valve is in the sealing position. Press the 'manual' button and cook for 5 minutes. Remember that it will take the IP about 15 minutes to come to pressure and then the time will start counting down.
- Once timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam. **It's important to do quick release to stop the potatoes from cooking, as they will go from tender to mushy in a matter of minutes**
- Drain the liquid from the Instant Pot, add the remaining 2 tablespoons of butter, and stir until melted. Season with salt and pepper, if needed.